John Myers
Pumpkin Salad
The perfect pumpkin salad recipe with a picture and simple step-by-step instructions.
- 600 g Hokkaido pumpkin meat
- 2 piece Organic apple
- 1 piece Fresh onion
- 1 piece Organic lemon
- 3 teaspoon Acacia honey
- 2 piece Carrots
- 2 tbsp Olive oil fruity
- 2 tbsp Seasonal herbs finely chopped
- 1 something Sea salt fine
- 1 something Black pepper from the mill
- 1 something Chilli (cayenne pepper)
- Harvested the first two Hokkaido. One turned into a pumpkin soup. I used the second as a salad. The experiment was a success. A burner in terms of taste. Try the recipe. Of course everyone can play with the ingredients according to their taste. Next time I’ll try the recipe with yellow zucchini and the other ingredients. It’s sure to be a good one.
- Grate the Hokkaido, carrots and apples in the food processor. Finely dice the onion.
- Then mix the whole thing with the lemon zest and juice of the lemon, acacia honey and herbs. Season with salt, pepper and a little cayenne pepper. Mix everything well. Then let it sit for about 2 hours. Mix again and season if necessary.
- We had the salad as a side dish to T-bonesteaks from the grill. But whether with grilled or bread and butter. This salad goes well with everything.
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